If using S-04, would this be alright fermenting around 64? I have a pumpkin ale in the fridge at 64 ( started it at 61 and ramped to 64). It is still active and don't want to lower the temp and stall the yeast. Any suggestions? I was going to start brewing here shortly but then thought to hold off a week until the pumpkin ale is done and the temp on it could be lowered.

We were drinking this the other night and and someone brought up that this reminded him of beer we used to drink back in the 70's called Prior double dark(on tap). They stopped making it sometime in the late 80's. I think someone bought the name and started to make it again but it is no where near the same as it use to be.

This really gets better with age

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"Your HYDROMETER is the only BEST indicator of fermentation activity. Nothing else is accurate or consistent"...Revvy

planning to brew this with a little modifications , i dont think i want to add the lactose since my mother inlaw and gf is intolerant what will the impact on the beer be? im also thinking of adding 200g of café light malt to add some coffey flavor.

My first post on hombrewtalk! I have been reading a lot of your recipes as well as EdWort's, they must do something right in Texas. I did just one extract brew before switching to AG because it is just so much more interesting. I have a an IPA modeled aftered EdWort's in the primary and am about to do your porter. Thanks for freely giving so much advice! It is much appreciated by us new to the hobby and eager to learn.

I just wanted to add 1 year bottle conditioning notes. I just approached 1 year and have about 4 bottles left from a 10 gallon batch. The Black Pearl Porter was a big hit for my wife and I. It lends a sweet finish that many were suprised to see in a porter, hence their skepticism. Overall it was a fantastic brew but I have noticed 1 year of aging is the absolute maximum I would age this beer. Its becoming acidic in flavor. It was great 'green' and was great 6 months later, but it is diminishing in its quality 1 year out.

My comments are not to be rude in any way, but to just to lend information for any one interested in this great brew!

planning to brew this with a little modifications , i dont think i want to add the lactose since my mother inlaw and gf is intolerant what will the impact on the beer be? im also thinking of adding 200g of café light malt to add some coffey flavor.

My experience with the lactose was not good. The beer hit all its marks while brewing, had the correct FG, conditioned in good time, and everything was great (wonderful porter!) until I was in the middle of my third-to-last six. I started to get more and more foaming, and by the time I was down to the last six I couldn't pour a 12 oz bottle into an Imperial pint and not have it foam over. Consensus at the time seemed to be a late fermentation involving the lactose and, maybe, lactobacillus.

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“Malt does more than Milton can / To justify God’s ways to man”